A quick and easy homemade pizza that will satisfy your cravings while aligning with your health goals: with 9.5 grams of fibre and 25 grams of protein per serving, you'll feel full for a long time. Plus, as a vegetarian option, it contains less than half the saturated fat of a similar portion of traditional pepperoni and cheese pizza, making it a heart-healthy choice. Enjoy!
Ingredients
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250 ml (1 cup) reduced-sodium vegetable broth
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250 ml (1 cup) textured vegetable protein (TVP)
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1 L (4 cups) Brussels sprouts (about 20 small sprouts), quartered
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5 ml (1 tsp) olive oil
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¼ red onion, thinly sliced
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30 ml (2 tbsp) balsamic vinegar
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300 g (about ½ ball) pizza dough, divided in two
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185 ml (¾ cup) crumbled goat cheese (about 120 g)
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Fresh rosemary sprigs, to taste
Preparation
- In a small pot, bring the vegetable broth to a boil, then add the TVP. Cover and let sit for about 5 minutes. Drain any excess liquid if needed.
- Meanwhile, in a large pan, sauté the Brussels sprouts in the oil until they begin to soften.
- Add the red onion and balsamic vinegar, then continue cooking until they become slightly golden.
- On a large clean surface, sprinkle some flour and place one piece of dough. Roll the dough into a circle the size of your air fryer basket. Place on a piece of parchment paper to facilitate transport to the air fryer later. Repeat with the other piece of dough.
- Spread the goat cheese on each crust and distribute the rehydrated TVP, followed by the Brussels sprouts mixture.
- Cook at 400°F (200°C) in the air fryer, one pizza at a time, for about 7 minutes or until the crust is lightly golden.
- Add fresh rosemary sprigs before serving, if desired.
Notes
Keeps for 5 days in an airtight container in the refrigerator. Freezes for up to 3 months.
For best results, reheat in the air fryer to retain the crust's crispiness.
